crispy broccoli “caesar” salad

There’s a restaurant in boston called Fox and the Knife that makes the most amazing broccoli caesar and this was my attempt at remaking it! I added chickpeas, toasted pine nuts, homemade bread crumbs and lemon zest. So simple and delicious, AND you can eat it warm or cold. Hope you love it! xo

ingredients

2 heads of broccoli

1 lemon

1/2 can of chickpeas

2 tbsp pine nuts

1/4 cup shaved parmesan

1 slice white sandwich bread

2 tbsp nonfat plain chobani greek yogurt

2-3 tbsp olive oil

1 tsp dijon

1/4 tsp minced garlic

juice of 1/2 lemon

1 tsp roasted red pepper flakes

1 tsp zaatar seasoning

sea salt and black pepper

recipe (makes 2 servings)

1. preheat oven to 375F

2. loosely chop broccoli and add broccoli florets to one sheet pan with 1 tbsp olive oil and red pepper flakes

3. crumble bread into small bread crumb pieces

4. add bread crumbles to a second sheet pan, drizzle with 1 tsp olive oil, and add a sprinkle of za'atar seasoning, salt and pepper

5. place both sheet pans into the oven

6. after about 10 mins, take out the bread crumbs (they should be crispy and browned!), add pine nuts to the sheet pan and place back into the oven

7. after 6-8 mins take out the pine nuts and set aside

8. while the broccoli cooks make the “caesar” dressing by whisking together 1 tbsp olive oil, greek yogurt, dijon, minced garlic, 1 tbsp parmesan, lemon juice, and a pinch of salt and pepper

9. after 35-40 mins add crispy broccoli to a bowl

10. drizzle the homemade dressing over the broccoli and add chickpeas, pine nuts, 2 tbsp parmesan, and breadcrumbs

11. add zest of 1/2 lemon, and toss to coat

12. add salt and pepper to taste, and enjoy!

prep time: 45 minutes

nutrition per serving: 685 calories, 35g protein, 55g carbohydrate, 32g fat, 24g fiber